|Cross Creek Cookery|
|by Marjorie Kinnan Rawlings|
The Classic Book on Southern Cooking First published in 1942, Cross Creek Cookery was compiled by Pulitzer Prize-winning author Marjorie Kinnan Ra...
Results 1 - 10 of 15 for wet cornbread
Result Page: 1
Mix by stirring well, do not use an electric mixer: cornmeal, sugar, salt, butter and boiling water. Add milk. Fold in eggs. Put in greased 9 x 13 ...
Mix by stirring well; DO NOT use an electric mixer: cornmeal, sugar, salt, butter and boiling water. Add milk. Fold in eggs. Put in greased 9x13 inch ...
Toss together cornbread crumbs and muffin ... Add to mixture. Add chicken broth. Stir until well combined. Bake in a 350°F oven for 30 - 45 minutes.
Grease pan with butter. Bake at 450 degrees to start off, then turn to 400 degrees for 30 minutes or until brown.
Put all ingredients ... but not too wet. Cook in ... have discovered that a deep fryer works best. Ingredients may be adjusted to your individual taste.
Mix dry ingredients in large bowl. Put wet ingredients into medium ... until blended. Place in greased 9x13 pan. Cook at 400 degrees for 35 to 45 minutes.
Mix dry ingredients. Beat wet ingredients together. Combine ... chorizo's, cheese and green chilies. Pour into greased pan and cook for 45 minutes at 375 degrees.
Preheat oven to ... bowl. Mix all wet ingredients into second ... dense, moist loaf, good enough to skip the butter. But don't skip the honey on your slice!
Stir together all ... mixed well. Combine wet ingredients and blend ... clean. Cut squares from out of pan and serve warm with butter and honey. Freezes well.
Sift dry ingredients ... then combine with wet ... Mix wet and dry ingredients. Pour into 9 inch greased baking pan. Bake at 400 degrees for 35-45 minutes.
Result Page: 1
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